Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in Kars
Yükleniyor...
Dosyalar
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Veterinerlik Fakültesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Amaç: Bu çalışmada Kars ilinde yerel kasapların geleneksel yöntemle ürettikleri fermente sucuklar ile marketlerden temin edilen sucuk ve sucuk benzeri ürünlerin mikrobiyolojik, fizikokimyasal ve histolojik kalitelerinin belirlemesi amaçlandı. Gereç ve Yöntem: Fermente sucuk (n: 30) ve ısıl işlem görmüş sucuk benzeri ürün (n: 10) olmak üzere farklı firmalara ait tüm örnekler, şehir merkezindeki kasap ve marketlerden aynı gün içerisinde temin edildi. Mikrobiyolojik kriterler petri plak yöntemi ile histolojik kalite Crossman triple boya ve hematoxylin-eosin boya yöntemi ile fizikokimyasal kriterler ise gravimetrik ve spektrofotometrik yöntemler ile analiz edildi. Bulgular: Biri ısıl işlem görmüş sucuk diğeri fermente sucuk olmak üzere 2 örnekte Escherichia coli belirlendi. Örneklerde Clostridium perfringens ve E. coli O157:H7 identifiye edilmedi. Fermente sucukların 4 tanesinde (%10) Listeria monocytogenes, 2 tanesinde ise (%5) Salmonella spp identifiye edildi. Örneklerin nitrat ve nitrit seviyeleri sırasıyla 14.88-943.71 mg/kg ve 0.46-378.16 mg/kg olarak belirlendi. Örneklerin 13 tanesinde (%32.5) epitel doku, 11 örnekte (%27.5) çoğunluğu serö-muköz karakterde bez epiteline rastlandı. Örneklerin 5 adedinde (%12.5) düz kas dokusu ile kıkırdak ve kemik dokusu belirlendi. Öneri: Analiz edilen örneklerin tamamının standartların belirttiği özellikleri taşımadığı tespit edilmiştir. Bu sonuç üretimin ve üretim sonrası denetimlerin çok önemli olduğunu göstermektedir.
Aim: This study was conducted for the purpose of identifying the microbiological, physico-chemical and histological aspects of quality criteria in sausage-like products obtained from local markets and different samples of fermented sausages produced using traditional methods by local butcher shops in the province of Kars. Materials and Methods: Sampling was made during just one day and all the fermented sausages (n:30) and cooked sausage-like products (n:10) were purchased from all butchers and market points in Kars city centre. Microbiological analysis was performed by spread and/or pour plate techniques. Histological analysis was performed by Crossman triple stain and hematoxylin-eosin stains. Physicochemical analysis was performed by gravimetric and spectrophotometric methods. Results: Escherichia coli was identified in one of the cooked sausagelike products and in one sample of fermented sausage. Neither Clostridium perfringens nor E. coli O157:H7 were identified in any of the samples. Listeria monocytogenes was isolated in four (10%) of the fermented sausage samples and Salmonella spp in two fermented sausage samples (5%). Nitrate and nitrite levels in the sausage were found to be 14.88–943.71 mg/kg and 0.46-378.16 mg/kg, respectively. Thirteen (32.5%) of the sausage samples that were examined contained epithelial tissue, 27.5% (11 samples) contained glandular epithelial tissue, which was mostly seromucous in nature, and five (12.5%) contained cartilage and bone tissue with smooth muscle tissue. Conclusion: None of the sausage samples met the requirements of the standards. This shows that controlled production and post-production inspection are very important.
Aim: This study was conducted for the purpose of identifying the microbiological, physico-chemical and histological aspects of quality criteria in sausage-like products obtained from local markets and different samples of fermented sausages produced using traditional methods by local butcher shops in the province of Kars. Materials and Methods: Sampling was made during just one day and all the fermented sausages (n:30) and cooked sausage-like products (n:10) were purchased from all butchers and market points in Kars city centre. Microbiological analysis was performed by spread and/or pour plate techniques. Histological analysis was performed by Crossman triple stain and hematoxylin-eosin stains. Physicochemical analysis was performed by gravimetric and spectrophotometric methods. Results: Escherichia coli was identified in one of the cooked sausagelike products and in one sample of fermented sausage. Neither Clostridium perfringens nor E. coli O157:H7 were identified in any of the samples. Listeria monocytogenes was isolated in four (10%) of the fermented sausage samples and Salmonella spp in two fermented sausage samples (5%). Nitrate and nitrite levels in the sausage were found to be 14.88–943.71 mg/kg and 0.46-378.16 mg/kg, respectively. Thirteen (32.5%) of the sausage samples that were examined contained epithelial tissue, 27.5% (11 samples) contained glandular epithelial tissue, which was mostly seromucous in nature, and five (12.5%) contained cartilage and bone tissue with smooth muscle tissue. Conclusion: None of the sausage samples met the requirements of the standards. This shows that controlled production and post-production inspection are very important.
Açıklama
Anahtar Kelimeler
Fermente sucuk,, sucuk benzeri ürün, histolojik kalite, fizikokimyasal kalite, mikrobiyolojik kalite, Fermented sausage, sausage-like product, histological quality, physico-chemical quality, microbiological quality
Kaynak
Eurasian Journal Of Veterınary Scıences
WoS Q Değeri
Scopus Q Değeri
Cilt
29
Sayı
3
Künye
Sezer, Ç., Aksoy, A., Çelebi, Ö., Deprem, T., Öğün, M., Oral, N. B., Vatansever, L., Güven, A., (2013). Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in Kars. Eurasian Journal of Veterinary Sciences, 29 (3), 143-149.
